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The coffee is prepared in and served from a special decorative bowl positioned over a flame, and the finale consists of the flaming coffee being ladled down a long spiral of orange peel back into the bowl. A Brulot ladle is specially designed with a small strainer at the end so that the bits of peel, cloves and cinnamon do not get served to guests. The finished beverage is served in tall, thin, footed mugs, often decorated with a full-length portrait of the devil, reference to the drink's other name, "Cafe Diabolique" or "Devil's Coffee," perhaps so named for the punch it packs!
1 orange, peel cut into 1 long, intact spiral
6 whole cloves
1 orange peel, cut into 1 by 1/8-inch strips,
1 lemon peel, cut into 1 by 1/8-inch strips
4 sugar cubes
1 (2-inch) cinnamon stick
1/4 cup brandy
1/2 cup orange flavored liqueur
2 cups hot, freshly brewed, strong black coffee
Stud the orange peel with the cloves.
Light the burner under a Brulot bowl, chafing dish or wok. Adjust the flame to low. Into the bowl place the orange and lemon peels, sugar, cloves, cinnamon stick brandy and orange liqueur. Cook for 1 to 2 minutes, stirring constantly with a long-handled ladle, to dissolve the sugar and warm the ingredients.
When the mixture is warm, ignite with a match.
Quickly, while the mixture is still flaming, hold the spiraled orange peel with the prongs of a fork over the bowl, and ladle the flaming coffee mixture down the peel several times into the bowl for a spectacular presentation. Add in the hot coffee to extinguish the flames
Ladle the Cafe Brulot into Brulot or demitasse cups, being careful to leave the flavorings (peels, cloves, cinnamon) in the bowl. Serve immediately while hot.
Yield: 4 servings
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